Restaurant & Café Magazine | February 2020

February 2020 Vol 13 Issue 2

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editor’snote CHANGE OF MENU = CHANGE OF HEART

Caitlan Mitchell Editor caitlan@reviewmags.com

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Like many, I have a range of go-to restaurants and cafés I visit for lunch or dinner, and as a creature of habit, I tend to order the same thing over and over. For example, I have been going to Masako on K Road for well over a decade and have never ordered anything but ‘my usual’. So, for years, I've come in, sat down, and without saying a word the wait staff know what I like and the food arrives.

I don’t even order anymore. Other establishments that have seen the likes of me for years also know what I like and what I tend to order.

So you can imagine my surprise when I find a NEW restaurant (that's not 15 ways with an egg), get settled in, and over the first month, I have ordered a range of different things on the menu just to get an idea of what they have to offer and what I like.

For the last few weeks, this restaurant has become one of my go-to's for lunch once a week, and I’ve been ordering the same set of tapas with little variation until this week a sudden and unexpected change. There's been a complete menu change and most of the items I like have gone. Well, I guess it's back to the drawing board for me as I now look for a new restaurant to go to as the new items aren't to my taste. Radical change, innovation, seasonal changes: restaurateurs call menu changes by many names, but it's interesting that those establishments that last decades very rarely change their menu. They might add a little and take away a little, but they know

what their regular customers have and they don't change those items out.

Just because you are bored of making it, doesn’t mean I’m bored of eating it! Like many people, I frequent restaurants and cafes because a few items on the menu are things I really like so I go back. I like to know where I am going to eat, what I am going to order and how fast it takes to be served. The ins-and-outs of it was already pre-calculated before I even left my office.

Many around me at the new place had also become regulars so I wonder how many, like me, would now also look for a new place to eat.

I think that a dish on your menu should stay put until it stops selling, or if you want to change out then phase things out and keep asking customers what they think. If no one is buying it, then definitely take it off the menu. But if it's selling then leave it on, don't take it off because you are a new owner, or you think its been there forever.

Mamma Mia in Mission Bay has had the veal marsala on the menu for at least the last 25 years, I know because I've ordered it repeatedly, regulars love it (even Bono back in the 1980s loved it). Another long standing restaurant is Cibo in Parnell, they will never be able to take the whitebait omelette off their menu, regulars love it.

So if it ain’t broke…

Now I am hangry, missing what I was craving, and need to find another place to become a regular. Who makes a good sandwich these days?

1-3 MARCH Restaurant’s Canada Show, Canada

5-6 MARCH ICIHEM 2020: International Hospitality and Event Management Conference, Rome

8 MARCH Auckland Vegan Food Festival 2020, Auckland

8-10 MARCH International Restaurant and Foodservice Show of New York, New York

24-26 MARCH IFEX Northern Ireland Food, Drink and Hospitality Expo, Belfast

26-27 MARCH ICTH 2020: Tourism and Hospitality Conference, Tokyo

28-29 MARCH Go Green Expo, Auckland

10 APRIL Good Friday

12 April Easter Sunday

13 APRIL Easter Monday

25 APRIL ANZAC Day

27-29 APRIL Shanghai Hospitality Design & Supplies Expo, China

5-7 MAY HD Hospitality Design Expo, Las Vegas

the number’s

10 MAY Mother’s Day

Every year New Zealanders throw away nearly 300 MILLION disposable coffee cups, with only 1 in 400 recycled.

Since March 2012 Supertrash has saved over 5.7 MILLION kgs of compostable waste from going to landfill in Auckland.

Each year Sustainable Coastlines pick up more than 23,200 plastic straws from Auckland beaches alone – the ninth highest offender of beach clean-up items.

Biodegradable plastics take 3-6 MONTHS to decompose fully, synthetic counterparts take several hundred years.

Using a reusable drink bottle can save up to 1,460 plastic bottles a year per person.

Up to 80 PERCENT of ocean plastic pollution enters the ocean from land and at least 267 different species have been affected by plastic pollution in the ocean.

14-15 MAY ICTSH 2020: Tourism Sciences and Hospitality Conference, Paris

16-19 MAY National Restaurant Association Show, Chicago

19-20 MAY European Coffee, Teas & Soft Drinks Expo, London

30 MAY Sacramento Vegan Food Festival – Spring Edition 2020, California

5 News 8 World Plate 10 QSR News 12 Seafood Feature 15 20 minutes with

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On Trend Sustainability Feature Meet the Chef Meet the Maker Grape to Glass

1 JUNE Queen’s Birthday

10-12 JUNE Food & Hotel India, Mumbai

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21 JUNE Fine Food New Zealand 2020, Auckland

6-7 JULY

RESTAURANT & CAFÉ SUPPORTS

International Conference on Tourism and Hospitality, Singapore

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Chairman: Peter Mitchell, peter@reviewmags.com Publisher: Tania Walters, tania@reviewmags.com General Manager: Kieran Mitchell, kieran@reviewmags.com Group Managing Editor: Sarah Mitchell, sarah@reviewmags.com Editor: Caitlan Mitchell, caitlan@reviewmags.com Staff Writers: Sophie Procter, sophie@reviewmags.com Advertising: Caroline Boe, caroline@reviewmags.com Senior Designer: Raymund Sarmiento, raymund@reviewmags.com Graphic Designer: Debby Wei, debby@reviewmags.com

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30 JULY-2 AUGUST ISSN 2422-9601 RESTAURANT & CAFÉ: Suite 9, Level 3, 20 Augustus Tce, Parnell, Auckland PO Box 37140, Parnell, Auckland Tel (09) 304 0142 or Fax (09) 377 2794 Restaurant & Café is published monthly under license. Please direct all enquiries and correspondence to Restaurant & Café. The opinions and material published in this edition of Restaurant & Café are not necessarily those of the publishers unless specifically stated.

All material appearing in Restaurant & Café is copyright and may only be reproduced with the consent of the publisher. Copyright 2020

The Food Show, Auckland

news

EXCITING NEWS FOR WAIHEKE INSTITUTION There is exciting news for food lovers living on or visiting Waiheke Island.

Renowned Kiwi chef Josh Emett is the proud new owner of Waiheke Island’s The Oyster Inn. Emett and his family have been drawn to Waiheke Island’s way of life since arriving home in New Zealand eight years ago, loving its easy-going nature, stunning local produce.

“As a family we’ve celebrated many of our special occasions at The Oyster Inn. Its superb location, warm and welcoming atmosphere, and simple and fresh menu represent the quintessential kiwi experience and reflects what I enjoy doing most in my downtime with loved ones,” commented Emett.

Josh Emett made his name internationally as an acclaimed Michelin star chef, but his love of food started as a child growing up on a dairy farm in New Zealand.

Diners at The Oyster Inn can

2020 Trade Shows

expect to see a few of the classics that locals know and love returning to the menu as well as a key focus on dishes featuring seasonal vegetables and salads, the freshest local fish and shellfish as well as some delicious meat dishes.

His acquisition of the Waiheke institution is a firm commitment that he is staying put and is excited to showcase the culinary goods from New Zealand’s best destinations.

LOCAL MASTERCLASS

Pickle lovers and intrigued foodies from around Auckland enjoyed a pickle masterclass at Farro Fresh.

Hosted by Joe McClure of McClure’s Pickles, attendees heard the inspirational story of a family recipe turned multimillion-dollar business.

Brothers Joe and Bob make 1.5

million jars of handpicked pickles every year from a converted, former Ford Axle Factory in Detroit USA. The masterclass covered every aspect of pickling for pickle lovers and pickling newbies alike. Topics included everything from the basics of ‘What is a pickle?’, to ‘What you can do with the brine.’ It even covered the controversial topic of pickle vs gherkin.

The great cross section of guests, had the opportunity to pickle their own jar while also coming away with a jar of McClure’s Bread & Butter pickles and a selection of McClure’s recipes.

Y! REGISTER TODA

Queenstown

Thursday 12 March 12 – 4pm Queenstown Memorial Centre, 1 Memorial Street

Dunedin

Tuesday 17 March 12 – 4pm More FM Arena, Edgar Centre, cnr Portsmouth Drive & Teviot Street

Invercargill

Blue and supported the Foodco office with an internal document based on expertise in food safety legislation and conducting verifications. “Our Auckland community can be confident that the food standard rating is a bona fide qualification that they can trust,” said chair of the regulatory committee councillor Linda Cooper.

Wellington

Wednesday 13 May 1– 5pm Deloitte Gallery, Westpac Stadium, Waterloo Quay, Pipitea

Tauranga

Tuesday 19 May 12 – 4pm Bay Park, 81 Truman Lane, Mt Maunganui

Rotorua

Wednesday 18 March 12 – 4pm ILT Stadium Southland, Court 6 & 7, Surrey Park Sports Centre, Isabella Street

Monday 25 May 1– 5pm Energy Events Centre, Queens Drive, Government Gardens

Christchurch

Wednesday 27 May 12 – 4pm Alexandra Park Function Centre, Tasman & Lyell Rooms, cnr Greenlane West & Manukau Roads, Greenlane

Tuesday 21 April 12 – 4pm Horncastle Arena, 55 Jack Hinton Drive, Addington

Timaru

Wednesday 22 April 12 – 4pm Southern Trusts Events Centre, 70 Morgans Road, Glenwood

Nelson

Tuesday 5 May 12 – 4pm Annesbrooke Church, 40 Saxton Rd West, Stoke

Greymouth

QUALITY ASSURED The first territorial authority in New Zealand will be accredited under ISO 17020 international standard for inspection bodies.

Auckland Council has gained an international accreditation for food safety verification which will allow it to provide quality ongoing services for food business operating in the region.

“The accreditation assures our customers that council verifiers are competent, and we use effective systems and procedures to produce consistently reliable results,” licensing and regulatory compliance principal specialist Sharmila Narayan said.

Foodco New Zealand general Manager Jon Hassall acknowledged the credential. He added that Auckland Council had assisted franchisees in store for Foodco’s brands, Muffin Break and Jamaica

DRAW • GRAND PRIZEOINTS • WIN BIDP RANCE • PRIORITY ENT

Wednesday 6 May 12 – 4pm Omoto Racecourse, Omoto Road, State Highway 7, Kaiata

Hawke’s Bay

Tuesday 12 May 1– 5pm Exhibition Hall, Showgrounds Hawke’s Bay, Kenilworth Rd, Hastings

Auckland

Hamilton

Wednesday 3 June 1– 5pm Claudelands Event Centre, cnr Brooklyn Road & Heaphy Terrace, Claudelands

Whangarei

Monday 8 June 12 – 4pm Northland Event Centre, Refining NZ Lounge, 51 Okara Drive

New Plymouth

Tuesday 16 June 1– 5pm TSB Stadium, New Plymouth Racecourse, Rogan Street

Palmerston North

Wednesday 17 June 1– 5pm Barber Hall, Arena Manawatu, Waldegrave Street

Pre-register today for priority entrance http://www.bidfood.co.nz/promotions/ foodservice-shows/ Shows proudly sponsored by

February 2019

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news

NEW ZEALAND CHEESE CHAMPIONS

An esteemed panel of judges will taste, smell and crumble their way through more than 300 New Zealand cheeses on Sunday the 23rd of February as they hunt for the winners of the NZ Champions of Cheese Awards 2020.

For the first time in the Awards 17-year history, the panel – led

by Australian master judge Russell Smith – will be looking for three Supreme Champions. The change ensures the Awards represent the all the country’s cheesemakers from boutique producers through to the very large cheese companies and producers in between.

The NZ Champions of Cheese Awards are not just for professional judges, cheese lovers from across the country are being called on to be part of the Awards too. Foodies are asked to nominate their favourite place to buy New Zealand cheese.

The 180 degrees Favourite NZ Specialty Cheese Shopping Experience recognises the supermarket, specialty food store, farmers’ market or cheese shop which provides

amazing service for those buying New Zealand cheese.

A new addition for 2020 Awards is the Ignite Colleges Chefs’ Choice in which cheesemakers submit a cheese of their choice which showcase their skill to be assessed exclusively by a specially convened panel of award-winning chefs.

Hallertau head chef, Drew Lautenbach; Cordis executive chef, Volker Marecek​and Ignite Colleges and NZ Chefs Auckland Branch President Jasbir Kaur, will be assessing the cheese with a view to choosing a winner whose cheese will wow restaurant and café diners.

Following judging at Ignite Colleges, Manukau medal winners will be announced in March. The announcement of Trophy Winners will be at a four-course gala dinner featuring a selection of winning cheeses at SkyCity Hamilton on Wednesday 6 May 2020.

NZSCA is expecting 300 guests from throughout the country at the NZ Champions of Cheese Awards 2020.

INDUSTRY EVENT RESCHEDULED FHA-Food & Beverage and ProWine Asia (Singapore), originally scheduled for 31 March – 3 April 2020, will be postponed to a later date due to global travel concerns and the spill-over effects on the food and beverage industry in light of the latest developments regarding the COVID-19 situation.

As announced on 5 February 2020, FHA-HoReCa has been rescheduled to 13-16 July 2020 at the Singapore Expo.

“We appreciate and fully support Informa Markets’ decision to postpone FHAHoReCa, a major event for our members and the hospitality

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sector,” said Margaret Heng, Executive Director, Singapore Hotel Association. We have been monitoring the novel coronavirus situation in the region and the impact on the industry, and know the decision was made with the industry’s interest at heart. We will definitely continue our support and participation in the event in July.”

Informa Markets have said that its sole focus remains to deliver the FHA events of enhanced quality and ensure that participants are able to meet and source from quality global suppliers in a safe environment.

‘PSYCHOLOGICAL’ $5 COFFEE BARRIER On April 1st the minimum wage in New Zealand will be increased by $1.20 to $18.90, this could be the catalyst that pushes coffee prices through the psychological $5 barrier.

Hospitality expert Mark Collins said that while consumers were unlikely to stop buying coffee at $5, they might respond by having one less coffee per week instead.

Collins added that distribution companies who supply cafes with milk and coffee beans would also pass on the wage increase, adding to the pressure on prices.

Most cafes have already put their prices up in preparation for the wage increase, conceding that a $5 coffee was inevitable.

Owner of iconic Wellington café, Midnight Espresso (which has been in business since 1988), Hamish McIntyre said he was choosing to spread the wage increase across the whole menu, increasing prices by 50c on both coffee and food.

A flat white is now $4 at Midnight Espresso, one of the cheapest in town, despite using high quality coffee beans and organic milk. McIntyre said that prices would not go up again until at least next year.

In Dunedin Tim Milmine, owner of The Fix said $5 for a coffee was a sticking point for a lot of people. “It’s going to be very hard to get people across that $5 mark.”

A NEW CONCEPT FOR SPECIALTY COFFEE

Wanting to bring a new concept for specialty coffee to Auckland’s CBD, local coffee roasters Kōkako are opening Kōkako Commercial Bay. Taking cues from various components of international coffee shops visited by the team at Kōkako over the last few years, Kōkako Commercial Bay will bring together the latest innovations in coffee equipment with a sustainable and modern New Zealand design aesthetic.

Kōkako has collaborated with some great minds and creatives to bring Kōkako Commercial Bay to life. The 40 square metre coffee bar was designed by Auckland based Interior Architects CTRL Space and features a natural timber wall alongside a variety of innovative

sustainable materials.

The espresso bar features the latest espresso machine technology from Italian manufacturer La Marzocco.

Various methods for brewing filter coffees are on offer including multiple daily batch brews. The brew counter also houses four dedicated taps with a nitrogenated cold brew, Cascara Kombucha and a rotating selection of coffee-related beverages developed in-house.

Being located within Commercial Bay will allow Kōkako to continue what it started many years ago in Parnell, then in Grey Lynn, which is to connect the coffee producer with the coffee drinker to make specialty coffee accessible and easy to understand. The new space will be open in late March.

February 2019

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worldplate

BREXIT HEADACHES FOR UK HOSPITALITY INDUSTRY

COMIC CUISINE A new restaurant is set to open in London’s Soho with a unique theme. Wonderland Restaurants is set to open a DC Comics inspired restaurant called Park Row, named after the area of Gotham City, which is home to Bruce Wayne.

The restaurant will be the first fully immersive DCinspired restaurant experience in the world and is a partnership between Wonderland Restaurants, Warner Bros, and DC. The interiors have been designed to bring DC’s famous fictional environments to life.

Pennyworth’s (named after

Bruce Wayne’s butler, Alfred) will serve historically inspired British food while The Iceberg Lounge, dedicated to Batman comic book villain the Penguin, will be the largest restaurant in the Art Deco dining room.

“We are hugely excited to see the first immersive DCinspired restaurant open here in London,” said Peter van Roden, senior vice president of Global Themed Entertainment at Warner Bros. Consumer Products. “We wish the incredibly talented team at Wonderland and Park Row all the best for its launch.”

Last week, the UK government revealed its plans to end ‘low skilled’ migration from the EU once Brexit is enacted and it leaves the bloc at the end of the year. The decision provoked fierce condemnation from across the industry, with trade body UKHospitality calling the proposed changes “disastrous” for the sector.

The consensus from many industry leaders is that speaking English and having a university degree shouldn’t be prerequisites for being a chef or working on a restaurant floor. It takes away the opportunity for immigrants to learn language skills through real-life interactions and the possibility to be trained up from kitchen helper to head chef. Real-world, in house training is a

tradition in the hospitality trade, many industry leaders and establishment owners started out on the floor or washing dishes. The proposed changes could mean that establishments will need to evolve to operate with fewer staff as many in the employment pool return to EU countries. The government has urged employers to move away from relying on ‘cheap’ European labour and invest in retaining current staff and new automation technology. With the general election coming up in September in New Zealand it will be important to keep abreast with any proposed immigration changes here while keeping an eye on the UK hospitality industry and how it copes with this new challenge.

FOODSERVICE 2020

IS COMING REGISTER YOUR INTEREST

NOW!

Email george@reviewmags.com for an entry pack.

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THE FUTURE IS READY-MADE There are huge opportunities for Kiwi cafés and restaurants to take advantage of the growing consumer need for pre-packaged, ready-made meals.

Driven by rising urbanisation and busy lifestyles, the Asia-Pacific (APAC) prepared meals sector is forecast to reach US$38.4 billion by 2023.

GlobalData’s report ‘Opportunities in the Asia-Pacific Prepared Meals Sector’ revealed that ready meals emerged as the largest category which is expected to register the fastest growth in both value and volume.

The report identified Taiwan, Australia, New Zealand, and Japan as the high-potential countries based on GlobalData’s unique scoring system, which involves the riskreward analysis derived from multiple metrics.

These metrics include market size and growth assessment, and political, economic, social, and technological

assessment of 19 major economies in the APAC region.

Ready meals align well with timestarved consumers. Your café may already be a quick stop for takeaway coffee but imagine the revenue a fridge full of ready-made meals could generate. For many consumers, being able to grab a ready-made dinner from their favourite café while on their coffee break could be a game changer.

The data identified that ready meals are on the rise over ‘meal kits’ which still take time to prepare.

“Consumers in the APAC region lead hectic lifestyles, leaving them with little time to cook a meal from scratch,” said Priyanka Jain, consumer analyst at GlobalData. “This is resulting in the growing demand for prepared meals, as these are ready to eat or quick to make.”

The ready-made meal also fits seamlessly into the routine of

health-conscious consumers with the opportunity to create meals with specific dietary needs in mind.

The increase and availability of eco-friendly, plant-based packaging also means that the ready-meal no longer has to be a guilty pleasure

for the conscious consumer. Fully recyclable and compostable packaging is beginning to be the new normal so there are really no excuses as to why your business can’t take advantage of this current and future surge of the ready meal market.

CORONAVIRUS FEARS AFFECTING CHINESE RESTAURANTS Since news of the outbreak of the novel coronavirus business at Auckland Chinese food establishments has dropped by up to 60 percent and the NZ Chinese Cuisine Association says many may be forced to shut.

Association board member Harry Cai said most of the association’s 500 members were “bleeding” and struggling to keep afloat. Cai, who is the general manager of Guangzhou Hotpot in Newmarket, said his restaurant has had more than 200 cancelled bookings since the coronavirus epidemic started.

Cai wants Government to run a campaign to get locals to support Auckland Chinese restaurants.

“Many of the fear is unfounded, there is not a single case of

coronavirus in New Zealand and we need the officials to tell people that it is safe to eat out.”

A Restaurant Association NZ survey found business to be down by as much as 60 percent at Chinese restaurants here.

Association chief executive Marisa Bidois said the survey showed there had been some effect on businesses with restrictions on travel through China resulting in fewer visitors.

“We are hopeful that once the restriction has lifted, business will return to normal,” Bidois said.

“We enjoy a vibrant and diverse dining scene in New Zealand, and we want to see that continue.”

The association was offering extra marketing and mentoring support to affected businesses.

MARGARITA PATRÓN MASTERCLASS The team behind the much-loved Besos Latinos restaurant have brought to New Zealand the first Latin American Ceviche Bar that specialises in seafood made with the best and freshest produce from around the country.

To celebrate, owners of Besos Latinos Restaurante and Ceviche Bar, Luis Cabrera and Cecilia Mijangos, will be hosting an event for every Margarita-lover out there.

Besos Latinos (Latin kisses) is the only and first ever restaurant in the country to have its own premium single barrel tequila specially selected, bottled and labelled for the

restaurant by Patrón.

The Margarita Patrón Masterclass is coming soon to Auckland. Grab your margarita-loving bestie and let the experts introduce you to the unique world of Patrón tequilas.

Learn to create your own Patrón Perfect Margarita while enjoying delicious treats from Chef Luis.

Do not miss this chance to sample the best Latin American food in town and the ubiquitous tequila from this unique restaurant.

Tickets are limited and booking in advance is recommended.

February 2019

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QSRnews BREAK THE MOULD

A major burger chain has broken the mould with its rather disgusting new advertising campaign.

Burger King is running print and TV ads in Europe and the US depicting its signature Whopper burger covered in mould.

The campaign has been made to highlight that the burger chain is removing artificial preservatives from its iconic burger.

The company has turned the campaign up a notch by including a time-lapse of a decaying Whopper on Twitter.

Burger King has said that it has removed artificial preservatives from the Whopper in several European countries and some of its restaurants in the US. It plans to remove artificial preservatives from Whoppers served in all its restaurants this year.

DOMINO’S DOMINATES

ROBOTS IN YOUR RESTAURANT? Secretive Seattle based start-up Picnic, an innovator of food production technology and Robotics-as-a-Service (RaaS) solutions, has announced that it was selected by Hospitality Innovation Planet (HIP) as “The Most Disruptive Company” in the Robotics category and will be presented with the award at the Foodservice Robotics Pioneers event sponsored by HIP. The modular system created by Picnic is the first of its kind. It can perform any number of food assembly tasks in any order.

Currently it only makes pizza, but soon it will be able to make a wide variety of foods including

sandwiches, salads and more.

One worker is all that is needed to keep the machine stocked, the system can then produce 300 12-inch pizzas or 180 18-inch pizzas in one hour.

While the technology is incredibly impressive, it is also a little scary. This robot can vastly out-perform real humans.

The name of the HIP award Picnic is set to receive seems spot on, it will be interesting to see how this kind of technology disrupts the QSR industry in the future.

ICONIC AUCKLAND FOOD COURT SAYS GOODBYE

A beloved food court that has been feeding hungry Aucklanders for the past 28 years is closing its doors. Food Alley on Albert Street has confirmed the news that it is being forced to close due to a new building that is to be put in its place.

On social media Food Alley wrote: “The end of

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an era – Last Orders 1st May 2020.”

Food Alley opened in 1992 and was Auckland’s first dedicated Asian food hall, containing 12 specialty kitchens. The closing of Food Alley comes after the October 2019 closure of another iconic Asian food court in Auckland, Mercury Plaza, off Karangahape Rd close to make way for the new City Rail Link.

On Food Alley’s Facebook page was the message: “We would love for you all to gather up your friends, families and lunch buddies to give this old girl, and amazing people who work here, a great send off.”

While Food Alley says it won’t be relocating, some of its individual kitchen owners will be opening their own standalone places around Auckland.

Heart-broken regulars took to social media to express their love for Food Alley.

Fast food icon Domino’s Pizza Enterprises has boosted its global food sales by a massive US$151.3m to US$1.58bn.

The impressive Domino’s results were unveiled at the company’s half year 2020 presentation, which also revealed the brand is on track to crack $3bn in global sales this financial year.

In the Australian and New Zealand market, Domino’s reported a 3.5 percent lift in store sales to $613.2m, with six new outlets added to the mix, but it hasn’t been an easy half for the Australasian venture.

Reports of franchisee dissatisfaction and dwindling store profitability saw the chain’s decision to reintroduce the $5 value range into question. However, Nick Knight, Domino’s Australia/ New Zealand CEO suggested the return of the value range was the driving force behind the increase in sales.

“We have listened to our customers and returned our value range to $5 nationally from mid-December, which has brought these customers back to our stores,” commented Knight. Domino’s is also surviving the ‘delivery storm’, having been very vocal about the chain’s refusal to outsource delivery, saying it helps the chain maintain quality and control costs. Despite this, you can find Domino’ss on UberEats in Auckland.

Many in the QSR industry have been stung by the surge of third-party delivery and trends show a move towards more businesses keeping delivery in-house. With third-party delivery, as soon as the food leaves the shop restaurants lose control of their brand, this risks damaging the brands continuity, reliability and food presentation. This will in-turn affect customer loyalty.

Domino’s owns and designs its own delivery technology and so maintains this control. Its new GPS system allows stores to accurately see where drivers are, adding to the efficiency and quality of the delivered product. By embracing the right technology and listening to their customers Domino’s looks like it will continue to dominate the field.

WILL YOUR BARISTA BE 2020’S BIG WINNER?

STARBUCKS BACK OPEN

Starbucks has announced that 85 percent of its China stores are open after closing more than half of them amid the coronavirus outbreak. “With the number of new cases in China slowing, we are seeing the early signs of a recovery in the region,” Starbucks CEO Kevin Johnson wrote in a letter to employees.

“As a result, the situation is improving throughout major parts of China. We now have 85 percent of stores open across China and continue to assess the ongoing impact,” he added.

The company is still assessing the financial impact of store closures in China. The coffee giant operates 4,100 stores in China, its second largest and fastest-growing market.

The company said it’s using its learning from China to prepare other markets for a potential outbreak. “We are staying close to the situation in every single market through

The Vitasoy Espress Yourself Latte Art Competition has returned for another year.

Vitasoy Espress Yourself is a fantastic opportunity for baristas nationwide to showcase their skills in front of a live audience and renowned judges. The winner will take home $5000 cash, with second and third place receiving $1000 and $750 respectively.

Each entry submitted is entitled to be considered for the monthly prize of $250. Simply upload your latte art to Instagram with the hashtag #espressyourselfnz and tag @restaurantandcafenz to get in the draw.

connections with local health officials and are prepared to take whatever actions necessary, market by market, to ensure the health and well-being of our partners and customers.”

At the end of each month we’ll collect all the entries and share them on our Facebook page so you can show off to your family and friends. We’ll be awarding one prize a month for the next twelve months, so get your entry in now.

The winner of the monthly prize will be decided through a combination of social media votes and the scores given by our judging panel.

All entries into the monthly prize will automatically be entered in consideration for the live competition to be held later this year.

February 2019

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seafoodfeature

Kiwi’s Favourite Catch

More and more New Zealanders are making discernible choices when it comes to what they eat and how this interacts with sustainability and healthy living.

Flexitarian is the word du jour to describe someone who is actively reducing the amount of meat they eat, typically cutting out beef, chicken and pork. Seafood fits perfectly into a Flexitarian diet as an alternative to some less sustainable meat products, and with seafood still a firm Kiwi favourite it makes sense to keep kaimoana on the menu. Here are the five catches Kiwis love most.

Salmon

New Zealand accounts for over half of the world’s production of king salmon with New Zealand King Salmon recognised as one of the world’s most sustainable fish.

Of all salmon species, the king salmon offers the highest natural oil content of Omega-3s which benefit both heart and joint health. Salmon is a very versatile fish, glistening, rich, yet delicately flavoured salmon is fantastic cooked, smoked or as sashimi.

In fact, salmon lovers agree that the true test of great salmon is to eat it fresh and raw, thinly sliced which hides nothing.

In Tekapo, Mt Cook Alpine Salmon, at 677m above sea level, is the highest salmon farm in the world and is served

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in many fine-dining restaurants around New Zealand.

Green-lipped Mussels

Green-lipped (or Greenshelled) mussels are easily distinguished from other mussels by the dark green shell with a bright green lip that it is named for.

Green-lipped mussels have a sweet and delicate flavour with a tender texture, and an excellent nutrient value. A single serving of mussels possesses around four grams of unsaturated fat, a type of fat that is heart healthy. Mussels also contain vitamins; specifically, they are rich in vitamin B-12.

Mussels continue to be a Kiwi favourite whether they’re eating them steamed at the pub or adding a few deep-fried delicacies to their order at the local Chippy.

Crayfish

While crayfish may be considered more of a treat by most Kiwis, having this indulgence on the menu is always alluring.

We have two species of crayfish

here in New Zealand, the spiny red rock lobster and the packhorse crayfish. The spiny red rock lobsters, or simply “reds” as they’re usually referred to, are far more common and can be found throughout New Zealand waters and parts of Australia.

There are many ways to prepare crayfish, but simple is always best.

Savour the taste and texture and don’t mess around with it too much.

It combines well with citrus, pasta, avocado, chilli, aioli, garlic and anise flavours.

Scallops

Scallops have long held a special place on Kiwi menus; they even have their own festival in the Coromandel in September.

Scallops are tender and juicy when cooked quickly on a high heat with a light touch. Grilled or seared scallops are very popular; however, this little shellfish is highly versatile and can be enjoyed sautéed, baked, barbequed and, of course, deep fried.

Scallops are a tasty addition to paella, pasta or risotto and are a good

source of magnesium, potassium and vitamin B.

Snapper

Still the most popular fish to eat in New Zealand. Snapper has tender white-to-pinkish flesh, rich in a naturally occurring amino acid called glycine, which results in its characteristic sweet, mild flavour.

From fine dining to the fish & chip shop Snapper is a highly versatile fish that can be poached, baked, smoked and fried, whole baked, it is a taste experience that is hard to match. Also wonderful raw as sushi or sashimi with the uncooked flesh having an iridescent appearance.

You don’t have to feel guilty about choosing Snapper either with most of the Snapper stocks in New Zealand are at either stable or increasing levels.

This fish has no sign of being knocked off the top spot any time soon.

Truly Green – New Zealand’s greenshell mussel

Farmed New Zealand Greenshell Mussels are greener than you think! Unique to our cold coastal waters, each mussel filters 360L of water a day, improving water quality and promoting a healthy ocean habitat for all species.

They are an ancient and vital part of our marine food web. Forget “paleo”, Greenshell mussels belong to a genus which is “cretaceous” having been working hard for ocean health for over 170 million years.

Huge areas of our coastal seafloor were once covered in mussel reefs where millions of mussels grew en-messe. The mussel beds provided food, shelter and protection for marine flora and fauna and helped to stabilise bottom sediments.

Sadly, most of these reefs were destroyed through unsustainable fishing practises including dredging and bottom trawling.

Farmed New Zealand Greenshell Mussels are one of the world’s most environmentally friendly protein sources, requiring just mussels, seawater and Kiwi ingenuity.

Suspended on ropes anchored to the seafloor, they filter feed just as they would in the wild, extracting all the nutrients they require.

These nutrients come from rich phytoplankton, tiny micro-algae which

turn sunlight into energy and are the beginning of all life in the ocean.

Sea cucumbers, starfish, sea urchins and gastropods are attracted from outside farms to the food supplied by a “mussel farm reef ’.

In turn, they feed spotties and triplefins throughout the year and

occasionally leatherjackets, stargazers, blue cod, mullet and flatfish.

Snapper are often seen feeding off mussel lines.

Seals hunt prey

around mussel farms and use the farm buoys to rest and sunbathe. The farms also allow seabirds both feeding and roosting opportunities. Even the common and bottlenose dolphins have been known to use farms to herd their prey.

Mussel farms partially compensate for the loss of both wild mussel beds by providing renewable mussel stocks and habitats that increase the abundance of organisms that once would have been plentiful.

The same principle lies behind the Hauraki gulf revival project, find out more about this from http:// www.reviveourgulf.org.nz/ What a delicious environmental hero farmed Greenshell Mussels are.

FROM THE WILD OCEAN TO YOUR KITCHEN Orders of wild paua are caught, packed, and airfreighted straight to your kitchen.

From boat to plate, PauaCo can trace every paua back to the area it was caught.

New Zealand Wild Pāua is unique in looks, flavour and quality, add it to your menu today.

PAUACO LIMITED. PO Box 19936, Christchurch 8241, New Zealand T: +64 3 982 3008 E: orders@pauaco.co.nz February 2019

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seafoodfeature

Wild Paua Treasure

Pāua is iconic in New Zealand and to Māori, Pāua are recognised taonga, or treasure, esteemed both as kaimoana (seafood) and as a valued resource for traditional and contemporary arts and crafts. Its black muscular foot is considered a delicacy that New Zealand exports to discerning customers all over the world.

New Zealand Wild Pāua is very special. There is no land between New Zealand and the last true wilderness, Antarctica. This means the ocean currents surrounding New Zealand bring the freshest, cleanest and most abundant waters to its shores. As a result, New Zealand wild Pāua are

amongst the healthiest, strongest and most organically pure in the world.

The overwhelming concern with all seafood is over-fishing and sustainability. PāuaCo, which is owned by fishers, processors, and other independent shareholders, holds the absolute belief that the overall key

to success is a healthy, well-managed fishery. The Pāua is harvested under strict Government fishery management regulations making the New Zealand Wild Pāua fishery one of only a few commercially sustainable fisheries left in the world.

New Zealand Wild Pāua is sustainably harvested from some of the most remote, wild, and exposed coastlines on the planet, meaning the product you serve is the purest, cleanest, and most intensely flavoured abalone available.

PāuaCo’s Pāua is grown in 100 per cent natural environments with zero human interference. All fish caught is registered and reported with authorities to ensure the resource can

SOUTHERN CLAMS LIMITED. 16 Bombay Street, PO Box 483, Dunedin Phone: 0800 77 1505 or email: richard@nzclams.com www.nzclams.com 14

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be sustained for future generations.

The Pāua is fished by hand with the majority being caught free diving without the use of scuba equipment.

Many fishers have been Pāua diving all their lives and are now passing the craft on to their children.

Wild Pāua has a beautiful, firm textured meat full of the ocean’s rich flavour. It is superb on its own as sashimi or cooked in traditional methods – for most Kiwis the favourite way to enjoy Pāua has got to be the fritter, straight off the BBQ and served with a wedge of lemon.

For more information about PāuaCo and their products visit www.pauaco. co.nz.

vitasoyfeature

VITASOY POUR TO SCORE

Kiwi baristas can now not only make their alternative milk lattes look as beautiful as dairy milk, but they can earn points for prizes while they do it.

Vitasoy has announced Pour to Score!

Customers simply scan the QR code on specially marked cartons of Vitasoy Café for Baristas Soy, Almond and Oat milk to earn tokens that they can spend on fantastic prizes.

Made exclusively for trade, Vitasoy’s Café range has been specifically formulated to froth just like dairy milk, complementing any barista’s skills to deliver the perfect plant-based coffee every time.

Vitasoy makes its plant milk using only the best ingredients, through a process that has been refined to be as simple as possible. The result is a plant-based milk that is easy to work with while also having a mild and balanced flavour allowing the coffee beans to be the star.

Vitasoy customers wanting to participate simply need to register to start collecting tokens, the more tokens you collect the more prizes.

Start collecting from the 2nd of March until the 31st of July. For full terms and conditions, and to register visit www.pourtoscore.com.

20 minutes with . . .

JIM ROBERTSON Pernod Ricard Winemakers Global Wine Ambassador

Jim Robertson, Pernod Ricard’s global wine ambassador, has spent time around the world learning about wine and teaching and sharing New Zealand wine insights with Pernod Ricard distribution companies, distributors, trade, media and consumers.

Score some great prizes with Vitasoy!

Simply scan the QR code to earn Tokens to spend on your prizes.

Participating Products

Soy Milk

3

TOKENS

Almond Milk

5

TOKENS

Oat Milk

5

TOKENS

QR codes are printed on specially marked cartons of Vitasoy Café for Baristas Soy, Almond and Oat milk.

Vitasoy Café for Baristas range only.

Register at pourtoscore.com to start collecting your Tokens.

The more Tokens the more prizes!

OR

Logging onto pourtoscore.com and entering the 12 digit code starting with SOY, ALM or OAT located next to the QR Code

OR

Scan the QR code on specially marked cartons of Café for Baristas Soy, Almond or Oat milk

Download the Pour to Score app from either the app store or google play and scan the code

For full terms and conditions visit pourtoscore.com

N

ew Zealand’s wine industry on the global stage is a relatively young industry and boutique in scale.

“To put it in context, we produce less than 1 percent of the world’s total wine production,” said Robertson. “In April of this year, New Zealand’s total harvest was about 413,000 tons, compare this to Australia, which produced approximately 1.8 million tons, and California, which produced approximately 3.2 million tons and you really see the scale difference.”

As a nation, we are perhaps most noted globally for Marlborough’s Sauvignon Blanc. This is something that Robertson believes will change over time as our Pinot Noir, Chardonnay, Pinot Gris and Syrah become noticed in global markets.

“We’re drinking less better. Consumers also want lighter styles—light and fresh without losing the crisp acidity, intense aromatics and vibrant flavours,” said Robertson. As he explained, the average bottle of Sauvignon Blanc sits around 13 percent alcohol. New Zealand, however, is leading the charge in producing a naturally lighter variant that is about eight to nine percent.

Robertson also noted that although currently a small segment, there is a growing movement towards non-alcoholic wines, organic wines, and vegan wines. “I think it’s important to listen to and understand and acknowledge the lifestyle needs of our consumers in the market. It’s an exciting time to be in the wine business.”

With these trends in mind, curating a wine list is no simple task.

“To me, it is easy to produce a wine list loaded with gold medal winners, but it can be a) very food unfriendly, and b) very consumer unfriendly.”

Robertson said that one of the best ways to properly construct a wine list is to sit down with both the wine buyer/sommelier and the chef and taste the prospective wines with the food.

“You’re looking to find pairings that match and enhance both the wine and the food. You have to marry the flavours and textures, the aromatics and the weight of the food and wine together.” It is, however, as Robertson explained, about balance.

“It’s about respecting the marriage of the food and the wine. In my view, it’s about putting together a wine list to provide enjoyment and pleasure for your diners, as opposed to putting together a wine

list of your own preferences.”

Robertson suggested that should the wine lists of the country be analysed, we would likely find that many of them have 20 percent of the wines on the list would account for 80 percent of the sales–in other words, there are a lot of wines on lists that are not pulling their weight.

So how does one go about developing and improving their wine list? “You need to know your customer, number one, and number two, you have to really understand what you want to achieve and be recognised for as a restaurant. What do you want to be recognised for? Understand the flavours and textures that the chef is delivering from the kitchen, and then match wines against those characteristics to enhance the dining occasion.”

Robertson also noted that it was important to develop relationships with the wine suppliers.

He encouraged people the utilise third-party sommeliers. “Get a sommelier in, and taste the dishes against four or five wines, until you find a match that really sings.”

Restaurant & Café asked Robertson what makes a truly great wine. “I’ll put it in the context of Marlborough Sauvignon Blanc. In my view, we have been extraordinarily fortunate that in Marlborough, the region and the Sauvignon Blanc vine/grape fell in love with each other–there’s a bit of magic there.

The word terroir is the expression of where the vine finds itself, so if you have the right variety in the right place, some natural magic will happen. As a grape grower or viticulturist, our job is to nurture that bunch of grapes through to the point where the winemaker can capture that magic in a bottle–it’s as much an art as it is a science.”

Curating a wine list is something that requires time and effort. It does, however, provide an enriching experience for the customers. It showcases the food, as well, something that every operator wants. New Zealand is blessed with beautiful wine country, and sourcing local wines is something that customers always respond well too, as well.

“When you’re welcomed into a restaurant, and you’re embraced by its ambience, delivered fantastic service, and a chef who puts a plate on your table that is visually and aromatically attractive with lots of flavour and texture; and you get to share a bottle of wine with the food and company that you’re with–it doesn’t get much better than that.”

February 2019

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Little Biddy Gin – Classic, 700ml - New Zealand Botanical Gin (40%Abv)

Want your product featured?

Little Biddy but big on taste. Little Biddy’s Classic Gin is a contemporary, western style gin. It is lovingly vapour infused with 13 botanicals, five of which are foraged directly from the Reefton rainforest. Versatile and easy drinking with a palette of spiced citrus and warm resin, with a spicy sweet smooth finish. Perfect for summer G&Ts or sip it straight all year round. Available through Beverage Brothers.

Email: caroline@reviewmags.com

Little Biddy Gin – Black Label, 700ml - New Zealand Botanical Gin (46%Abv)

Black is the new Gin. The Black Label variant of Little Biddy Gin is characterised by a backbone of distilled local grain spirit, wild water, and hand harvested native botanicals, including Snow Moss, Toatoa, and Watercress. Delivering subtle effervescence on the nose, sweet notes of caramelised lime, contrasted with a wave of wasabi freshness and warm resin. Available through Beverage Brothers.

HARROWS BERGEN LEANER

Strong and expressive, introducing the Bergen Leaner as a brand-new bar leaner option for the hospitality market. The Bergen is a new design from hospo furniture specialists Harrows and is made here in New Zealand.

Available in 3 sizes, a 4-seater, 6-seater and 8-seater, the thoughtful construction approach allows for this design to be shipped in flatpack to allow for easy installation in any site. Drawing from classic Norwegian design principals emphasising durability, beauty, functionality, simplicity and natural forms, the Bergen contrasts strong with soft. Subtle details such as the splayed leg construction and rounded ends create a sense of comfort and welcome.

Little Biddy Gin – Gold Label, 700ml - New Zealand Botanical Gin (43%Abv)

The Gold Label variant of Little Biddy Gin has the Midas touch. Displaying a botanical intensity reminiscent of the loftiest heights of the West Coast rainforest and the purest depths of the wild water feeding it. Exhibiting a bright, and surprising effervescence on the nose, subtle hints of wasabi freshness, sweet caramelised lime, and a delicate earthed minerality. Available through Beverage Brothers.

Little Biddy Gin - Cask Aged New Zealand Botanical Gin (47%Abv)

Maturity marks this special drop from Little Biddy Gin which rests in a rich and flavourful European oak pinot noir cask, emerging with a rich autumnal gold hue. Infused with serene notes of sweet vanilla, warm ginger spice and dark fruit, further enhancing the native flavours that local botanicals.

This beauty elevates the Little Biddy Gin experience to new heights. Limited release. Find out more at www.reeftondistillingco.com.

WAIHEKE HERBS PAUSE FOR TEA

This unique, sugar-free sparkling tea is brought to you from the beautiful Waiheke Island. Developed by local Waihekian Timmy Smith, PAUSE For Tea was created for adults and littlies alike seeking a healthy lifestyle refreshment. The hand-blended organic tea blends are batch brewed using pure New Zealand water. Each brew is then carbonated, resulting in a sparkling, zero sugar/sweetener and non-fermented botanical beverage. The Chamomile & Lavender variant is a bountiful botanical blend that evokes calmness and offers a unique taste experience. A true alchemist blend that moves through each flavour, first with chamomile and lavender with notes of jasmine, rose, calendula and nettle rising with subsequent sips. For more information and to check out the other organic botanical blends visit www.pausefortea.nz.

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Waiheke Herb Spread contains a unique blend of traditional and wild fresh herbs in olive oil for adding flavour, texture and colour to your dishes.

Waiheke Herbs offers a range of vegan spreads as a pesto alternative. Their original recipe consists of a unique blend of traditional and wild herbs in olive oil, which was launched at the local market in 2006, and has grown in popularity from strength to strength since. This product became fully certified as Vegan in 2019 and is available in an increasing number of New World supermarkets countrywide. It is also the spread of choice for a select number of health-conscious cafes. Available direct from the manufacturer, Waiheke Herbs, 1 Gordon’s Rd, Waiheke Island.

For more information visit www.waihekeherbs.co.nz.

ODD ALWAYS MAKES INTERESTING

What do you get when you combine the consumer trend of high-quality craftmanship, a generation rebelling against the “norm” and a company renowned for creating award-winning beverages? You get Odd Company, an RTD brand that might look and sound a little different – but that’s exactly the point. The fun and vibrant cans, with their distinctive iridescent shine, will also make them stand out from the crowd. Each variant is marked by a unique character, a light-hearted play on qualities that people may see in themselves or others: The Fancy One, The Party Guy and The Cheeky One, each with its own expressive flavour of either Gin or Vodka mixed with unique natural flavours such as cucumber, yuzu and black tea. Everybody is a little odd in their own way, so celebrate it.

SAMBAZON ACAI

More than just a tasty purple berry, Açaí (pronounced AH-SIGH-EE) is thought to be the most powerful food in the Amazon. Wild harvested by hand from the Rainforest’s palm trees for centuries, this nutritional powerhouse has long been a staple of indigenous diets. Açaí is rich in antioxidants, packed full of healthy omegas, low in naturally ooccuring sugars and is certified organic and fair trade. Markwell Foods NZ is proud to introduce Sambazon in New Zealand. Just like the açaí you’d get on the beach in Rio, you can now choose between the easy Scoopable Açaí and the Açaí Pulp Blend (available in Original Blend with Brazilian Guarana or Pure Unsweetened).

Açaí is naturally gluten free, dairy free and vegan, catering for many customer markets and making it the perfect addition to your menu. To learn more about Sambazon Açaí visit www.markwellfoods.co.nz.

ITALIAN ROAST

Meet iCoco coffee’s Italian Roast. This strong, full bodied coffee with very low acidity is created with a blend from high altitude, shade-grown BioGro Organic Fairtrade certified coffee beans from Peru and Sumatra.

This is the perfect coffee to tap into the growing demand for strong, full bodied sustainable coffee. iCoco coffee’s Italian Roast can be ordered online from $19.80 + GST per Kg making it a coffee that literally doesn’t cost the earth. Order iCoco’s Italian Roast online today via www.icoco.co.nz and have it shipped for free tomorrow or contact coffee@icoco. co.nz / 0508 4 COFFEE for more information.

WILD CHEF BLACK BEAN BURGER PATTIES

Black Beans have a wonderful meaty taste, making them a perfect fit for the plant-based or flexitarian scene. Wild Chef has decided to step up the wholesome plantbased options for chefs while creating a whole new conversation about delicious, clean tasting, plantbased products made with real ingredients. The Wild Chef Black Bean Burger Patties have been brought to life with smoked paprika. Use these patties to create an easy vegan or plant-based BBQ burger or bagel, slice them for tacos, wraps, salad bowls. The opportunities are limitless. Sold through Foodservice Distributors. For more information and menu inspiration visit www.wildchef.co.nz.

PUREBREAD VEGAN YOUNG BUCK

Purebread is proud to bring customers New Zealand’s first Vegan Certified Organic Gluten free bread Vegan Young Buck. Based on Purebread’s popular Young Buck loaf, Vegan Young Buck uses organic buckwheat to create a light and fluffy Gluten Free bread.

Buckwheat can be crowned one of the kings of healing foods as it is rich in omega-3 fatty acids, potassium, B vitamins, phosphorus, minerals and essential amino acids. Available either plastic or paper wrapped Vegan Young buck is a guilt-free option that is delicious and nutritious.

HIGH TECH CONTEMPORARY & STACKABLE

The gorgeous contemporary Viento dining chair by Bonaldo of Italy is suitable for use both indoors and outdoors. Designed by Dondoli & Pocci and 100 percent made in Italy with incredible craftsmanship, the slightly curved back and angled legs offer ergonomic support to promote proper posture. The Viento is made from high tech fibreglass filled polypropylene, and is light and stackable, whilst being built to withstand heavy use, the chairs are also easily stackable making them ideal for use in hospitality. The colour range available on special order includes anthracite, white, orange, yellow, blue, silver and gold. For more information visit www.collage.co.nz.

February 2020

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burns&ferrall

72 YEARS YOUNG AND STILL GROWING

A 72-year-old New Zealand success story has joined forces with global leaders.

F

rom humble beginnings in 1948 to an iconic leader in New Zealand’s commercial and domestic kitchen equipment supply industry, Burns & Ferrall’s established reputation for excellence in customer service and product support is now even greater.

The Kiwi industry leader joined forces with E.CF-Asia Pacific, incorporating Reward Hospitality and Tas Hotel & Catering Supplies in mid-July last year.

The 72-year-old powerhouse can now brandish a hugely expanded inventory and extra capacity, as well as the largest hospitality showroom in the country.

The new, purpose-built showroom which will open in March 2020 boasts a fully operational test kitchen,

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bar and wash-up zones, as well as inspirational displays of the latest products and trends in tabletop and domestic sinks. Included within the space are leading brands, such as EcoLab, Tork, Meiko, and many more.

To support this growth, Burns & Ferrall will also be opening a brandnew head office and warehouse at the showroom site in East Tamaki, Auckland.

“This is a dream start to 2020. Our new premises give us the capability to offer next day delivery anywhere on the North Island, with future plans to offer the same service to the South,” said Burns & Ferrall’s director Tony Broome.

The larger premises consolidate the distribution, service, delivery,

and dispatch arms of the business, creating greater supply chain efficiency for customers.

From cooking equipment, bakery, clean up, and a broad range of glassware, foodservice, and kitchenware items; Burns & Ferrall are the one-stop-shop of hospitality,

This is a dream start to 2020. Our new premises give us the capability to offer next day delivery anywhere on the North Island, with future plans to offer the same service to the South. foodservice and bakery operators.

In New Zealand and the Pacific Islands, Burns & Ferrall provide the world’s most respected brands to hotels, restaurants, bars, food retailers, and institutional organisations.

“The importance of maintaining local representation is essential to our success within New Zealand and the Pacific Islands, and is something E.CF-Asia Pacific and Burns & Ferrall have an ongoing commitment to,” commented CEO of E.CF-Asia Pacific, David Bull. “The opening of the new full-service Auckland head office, warehouse and showroom is the first step in supporting and developing this already exceptional business.”

Burns & Ferrall will now also have access to a broader and more comprehensive product offering from the global E.CF Group sourcing network, larger inventory depths, digital tools and group support.

Burns & Ferrall has an established reputation for customer service excellence and product support that is second to none, 72-years young it now has a whole new lease on life.

February 2019

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sustainabilityfeature

Don’t miss the boat

Consumer awareness surrounding sustainability has increased dramatically in the last few years. No longer a niche market, eco-friendly and sustainable products are now demanded by consumers in all areas.

A 2018 Nielsen report found that 81 percent of participants in a global survey felt “strongly” that companies should help the environment. With these consumers projected to spend over $100 billion on sustainable goods by 2021, brands have accelerated messaging that highlights their environmental credentials.

As this environmentally conscious

sentiment spreads throughout a wider community of consumers, the negative impact on brands that fail to implement long term strategies around reducing single-use products and packaging will continue to grow.

At the end of last year, an 11-yearold boy from Christchurch gave up one of his favourite foods – sushi – to make a stand against plastic packaging.

Dominic Ogilvie wrote to his favourite sushi shop urging the owners to consider packaging their sushi in an environmentally friendly way.

Rangiora’s Maki Mono was impressed enough with Ogilvie’s letter that the company started trialling alternative packaging.

Ogilvie isn’t the only resourceful child to make an impact on local businesses. In 2018 Ranger Leary, 13, approached his local McDonald’s and successfully got them to give out straws on request only and in November of last year 11-yearold Cameron Watson successfully changed the containers his Auckland school’s sushi was delivered in to reflect the school’s environmental focus.

The real power lies with those pulling the purse strings and pressure from consumers will see businesses, from the independently owned to large corporations, rolling out more sustainable products. Companies need to explore opportunities that exceed consumer expectations, targeting avoidable residual waste at the source and starting the process towards eliminating non-recyclable plastic, particularly in food packaging where roughly 40 percent of plastic around the world is found.

Conscious consumerism is not a flash-in-the-pan trend, people vote with their wallets and if businesses don’t jump onto the environmental bandwagon soon it may be too late for them.

which is zero emissions, which fits with our focus as a company taking a sustainable approach to everything we do,” added Kuntzsch. The new van can rapid charge in just two hours and Sanford expects its range to be 150 kilometers between charges.

Sanford is New Zealand’s oldest

and largest seafood company; it has been listed on the New Zealand stock market since 1924. Sanford has several fishing vessels which land fresh fish into Auckland most days and its delicious product is quickly delivered to a variety of customers around the Auckland area.

E-van to hit the streets

A new, fully electric van is about to hit the streets of Auckland, transporting the freshest fish with the lowest possible carbon footprint.

Kiwi seafood company Sanford has revealed a first-of-its-kind electric chiller van. The van is a first for New Zealand because not only is the engine electric, but the chiller is too, enabling the vehicle to transport up to 1000kgs of seafood at a time with no emissions at all. The innovative van is branded with Sanford and Sons livery. Sanford and Sons is the hugely popular fishmonger at the Auckland Fish Market which stocks the best range of seafood in New Zealand.

Sanford’s General Manager of Supply Chain Louise Wood said the company is grateful to the EECA Low Emission Contestable Fund for its support.

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“The EECA funding is great because it encourages innovation and investment to promote, enable and accelerate the uptake of electric vehicles. We’re very pleased to have partnered with LDV who supplied the EV80 as well as PlugnChill for the refrigeration and Auckland Auto Air who have customised the vehicle to include the fitting of the refrigeration and the insulation,” said Wood.

Sanford CEO Volker Kuntzsch said it’s always exciting to be on the cutting edge of sustainable technology.

“Being able to deliver fresh chilled seafood daily to our customers is an absolute necessity and we’re delighted we’ve been able to find a solution

Disposable Easy-to-use Compostable Highly effective Cost saving Fire retardant Innovative 100% natural NZ wool Award-winning Kitchen exhaust

Grease filters

Shepherd Filters capture up to 98% of airborne grease, compared to as low as 20% with a standard kitchen grease filter. Less fire risk, less duct cleaning costs, less labour and complications and you can change these filters in less than one minute each.

Learn more at www.prescoenvironmental.co.nz/products/shepherd-filters

Order online at www.prescoenvironmental.co.nz or phone 0800 773 726

SHEPHERD FILTERS

“PROTECTING YOUR HOOD�

Distributed by

sustainabilityfeature

Not all Superheroes Wear Capes

Back in 2009, Steve Rickerby was working at an insurance company. When the company moved into Auckland’s first 5-star green rated building, the staff were required to separate rubbish as part of the rating system.

Bins for recycling, rubbish and compost were provided; however, none of the large waste companies offered a service to collect the food waste and paper hand towels. As there was no space to compost onsite, the waste was going straight to landfill.

Steve decided to solve the problem by launching We Compost, starting with just one bin on the back of his Ute. Since then Supertrash has diverted over 8 million kilograms of compostable waste from landfill and has expanded to collect and divert not only food and compostable waste but comingle recycling, cardboard, soft plastics, pallet wrap, polystyrene, e-waste, and pallets too.

Supertrash’s aim is simple, to reduce the amount of waste going to landfill. To help achieve this, Supertrash believes that education and transparency are essential, therefore one of its main focuses is giving business reliable data on waste diversion.

The eco-friendly knowledge of Kiwi businesses has increased in recent years. ‘Climate Emergency’ is now a mainstream term and people are becoming more aware of their responsibilities around waste management.

Supertrash has witnessed a huge shift in consciousness regarding many aspects of sustainability with

people starting to understand that the way we manage waste in this country (and beyond) urgently requires new solutions. The New Zealand government has significantly increased the waste levy for landfill, making it more cost-effective for people to engage in separating and diverting waste from landfill.

Shannon Gormley, Sales and Marketing Manager for Supertrash, is enthusiastic that more businesses are incorporating sustainability into their core values.

“The area we are seeing the most growth in is compostable waste collections, but there has also been huge interest in soft

plastics collections, and paper towel collections. Policies like the singleuse plastic carry bag legislation and the upcoming ban on many other single-use packaging items have pushed alternatives to the forefront of people’s minds, especially in the food industry,” commented Gormley.

Innovation and developments in technology are providing new solutions to products that would otherwise have reached their end of life. Gormley added, “Awesome companies like Future Post are tackling the soft plastics crisis by turning our soft plastics into farm fence posts. It is very exciting that alternatives to classic plastic packaging are so mainstream now and are constantly improving.”

Compost collections are an easy fix for a large volume of traditionally landfilled waste, but other solutions can also be found for most waste returns. Audits allow businesses to see different ways they can reduce the waste they create by first understanding what they are producing.

The future for trash does indeed look super with Supertrash excited about technological developments it has in the pipeline; all focused on creating a more interesting and engaging customer experience.

Gormley summed up what makes Supertrash special, “We are always striving to keep up with the latest innovations of dealing with waste, whether it’s partnering with cool, innovative companies or helping create solutions for anyone and everyone.

We aim to provide the missing link by providing a simple and convenient service to get products where they belong - to the composting facility.”

10 minutes with . . .

Melanie Ramsden, national sales manager at MPM Marketing and Castaway Food Packaging, has had a varied professional background before settling into her current role earlier this year.

F MELANIE RAMSDEN MPM Marketing Services/ Castaway Food Packaging

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rom finance and law to marketing, FMCG, and now food packaging; Ramsden is ideally suited to her highly charged and high-energy role.

“In my role, I get to deal with such a huge mix of inspiring and talented people,” said Ramsden. “It also deals with a medium that really appeals to me – food. I also like that I get to play my part in helping to shape our business and industry into forwardthinking about products focussed on reduce, reuse and recycle.”

When asked about a typical workday, Ramsden said that there was no such thing as a typical workday. She said her role varies greatly, from presenting to international brands one second, to meeting with environmental consultants the next. Ramsden’s position has her working closely with the operations manager, although it is a largely autonomous position.

Ramsden explained that she loves being able to encourage her team to smash their goals, as well as being able to have an impact on products that lessen the impact on the environment.

Ramsden noted that at the time of her inception into the company, she entered the business at a time where substantial positive changes, both within the organisation and in the market, are being made. In such a multi-faceted role, Ramsden said that the rewards of the job are numerous.

“My team inspire me every day to get up and aim to be the best, and the knowledge that we can help the customers that we work with, especially charities, is great.”

For example, when schools are doing fundraising events or running ‘mini-businesses’, Ramsden donates products from the company for the schools to use.

Plastics and waste are a significant issue in the foodservice industry. In Ramsden’s role, she clearly sees the need to encourage conversation and action when it comes to reducing waste and non-recyclable plastic usage.

“The biggest issue, of course, is our environment and the impact of any packaging and type of nonrecyclable plastic. This is a huge focus for our business, and we are working hard to play our part here.”

As Ramsden settles into her role, she hopes to be able to continue learning and challenging herself to step outside of her comfort zone.

She said that there are always exciting projects in the pipeline at MPM Marketing and Castaway Food Packaging, some of which were being kept under wraps for now; Ramsden said that we’d just have to wait and see.

FILL me please

Eco-Cane

Keeping up with sustainability trends, Dunninghams, New Zealand’s most comprehensive butchery suppliers, have launched a new ECO-CANE range of home compostable sugar cane clams, bowls and plates.

Over 750 organisations are already a part of this no brainer environment saver, are you?

Plastic pollution is a major challenge the world is facing today. In New Zealand alone, an estimated 828 million single-use plastic bottles are discarded every year, most of which end up in our landfills. The latest Colmar Brunton research shows that nearly 70 percent of Kiwis agree that the build-up of plastic in the environment is a big concern. Almost 50 percent have deliberately switched to a brand or service provider which is more sustainable.

With this in mind, it is important for businesses to lead by example and support causes that support their customers values. RefillNZ has come up with a plastic reduction scheme that puts the responsibility on both customers and restaurants alike. The award-winning campaign provides foodservice businesses with stickers and posters that let people know they can come in and refill reusable water bottles for free.

“People need easy solutions to help them reduce their plastic

Ikon Pack

consumption,” said Jill Ford founder of RefillNZ. “Having a sticker in the window is an easy way to show you care and attract foot traffic.”

In the 14 months since its debut, the campaign has signed up over 750 cafes, restaurants and other organisations throughout New Zealand. It also received the Keep NZ Beautiful – Community Environmental Initiative award and is run by a small team of committed volunteers.

Derek Hillen, head brewer at iconic Grey Lynn taproom New Leaf Kombucha, recently joined

Logo Variations Portrait Full Colour

the campaign, explaining that he already has a similar practice at New Leaf Kombucha where he offers Kombucha refills to customers when they return with New Leaf Kombucha containers.

“It was a no-brainer, really,” Hillen added. “It tails nicely with our own sustainability initiatives. We joined the campaign for two simple reasons; one, we believe in its mission and two, there’s been an overwhelming demand to do the same thing that we’ve done with our kombucha.”

In Auckland, Christchurch,

Gisborne and Tauranga RefillNZ is working with councils, DHB and other organisations to get more local businesses on board. Amanda Brien, project manager of the Auckland collaboration, Wai Auckland, coordinates the sign-up for various cafes and businesses in Auckland.

With the heat of an extended summer upon us, more tourists and locals will be roaming New Zealand looking for water. Refill NZ’s founder believes that with the help of local cafes and restaurants, there is hope to turn the tide on plastic pollution.

It’s very low cost and easy to join, to be a part of the plastic reduction campaign visit www.refillnz.org.nz.

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sustainabilityfeature

Eco-made-easy.

Sustainability provides a way to attract new

customers and maintain the loyalty and confidence of existing patrons. The eco-friendly story can be used to highlight the quality of ingredients on the menu such as a new locally sourced product you want to draw attention to.

Here are four simple ways your café or restaurant can embrace sustainability.

STICKING TO THE SEASONS

seasonal ingredients can create more work for kitchen staff, by creating a seasonal menu, restaurants and their guests may discover a new passion for those foods that can only be enjoyed at certain times of the year.

LOCAL SOURCING

produce should be sourced locally whenever possible. Supporting farmers, sustainable agriculture and local communities can lead to increased customer loyalty and improved morale (and loyalty) among staff.

Sourcing local produce goes hand in hand with seasonal menus, creating the opportunity to use the freshest ingredients in a variety of ways. For example, making raspberries the guest star on a menu during raspberry season by adding it to a relish you use on savoury dishes, while also creating a raspberry based dessert.

Operating costs can be reduced by bulk buying from local suppliers, this doesn’t just include produce, but packaging as well.

Europe could feed the entire world three times over. The catering and hospitality industry is responsible for a large part of this waste.

Look at how much food is being discarded in your establishment and adjust accordingly. It may be a case of better stock management or reducing portion sizes, another option is to provide doggy bags so people can take the uneaten food away with them.

IMPLEMENT COMPOSTING

REDUCE FOOD WASTE

New Zealanders throw away 157,398 tonnes of food a year. The food thrown away by the US and Eating according to the seasons may seem like an old-fashioned idea. Thanks to refrigeration, heated greenhouses and global transportation you can buy most produce all year round. However, these methods create “food miles” (the distance the food has travelled from producer to consumer), every single mile adds to the carbon footprint of the food.

While changing menus to reflect

One of the best ways to reduce food wastage is to implement composting systems. There are collection services dedicated to not only diverting compostable food from landfill, but also commingle recycling, cardboard, and soft plastics.

You can have your establishment waste audited in order to understand what waste is being created and the best solutions to reduce it.

To minimise the energy used in production transport and storage

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column

HYPER LOCAL SOURCING AND PLANT-BASED MENUS TOP LIST OF 2020 NZ DINING TRENDS Plant-based menus and hyper local sourcing to prevail on 2020 menus

By Marisa Bidois, CEO, NZ Restaurant Association marisa@restaurantnz.co.nz or 0800 737 827

Plant based proteins, veganism, hyper local sourcing and conscious consumerism. These are some of the things we expect to see appearing on more and more restaurant menus this year.

Members were asked to weigh in on which food and beverage trends they expect to become more mainstream this year, with results highlighting that we should expect to see continued focus on ingredients from local growers and producers.

Hyper local ingredient sourcing is ranked as the number one chefdriven priority.

Diners can also expect to see more plant-based dishes on menus with veggie centric and plant-based proteins ranked as the number two and three chef-driven trend for the

year ahead driven by an increased demand from diners. Members predicted that flexitarian diets would become more prevalent.

Menu choices driven by lifestyle diets was cited as the second most prevalent diner request followed by more plant-based dishes driven by reduced meat consumption.

The survey highlighted the growing demand from diners for sustainable ingredients and reduced packaging with conscious consumerism ranked as the number one consumer-driven trend.

A possible turn away from home delivery is a possibility with only eight percent of respondents predicting that menus would be driven by their suitability to home delivery.

The global trend towards wellness, coupled with a focus on environmental concerns and animal welfare is having an impact on consumer interest in more plantbased menu items, particularly from younger diners.

We expect to continue to see our members introduce more plant forward dishes as well as focusing on using local and sustainably sourced

produce.

The demand from consumers on reduced packaging has also seen many businesses switch to compostable takeaway packaging as well as offering incentives for using reusable cups.

We also see a continued focus on indigenous ingredients and this is certainly an area we expect to see continued growth in over the coming years.

informed choices for themselves and their families.”

“We’ve been working to reduce the amount of added sugars, saturated fat and sodium in our food and beverages, provide consumers with more nutritious options, ensure our products have clear ingredient labelling information and of course, meet the highest standards for food quality and safety.”

PepsiCo New Zealand is also in the

process of rolling out the voluntary Health Star Rating on front of pack packaging for its Bluebird snack brands. Health Star Ratings will be on 44 percent of PepsiCo New Zealand snack products by early 2020 and we have plans to continue this roll out.

Kiwi consumers can expect to see the new potato chip and flavoured snack products on shelves early next year.

Key findings

• Hyper local sourcing was ranked as the number one chef driven trend followed by veggie centric, veggie forward cuisine • Craft/artisan spirits was picked as the number one beverage trend • 47 percent of respondents ranked conscious consumerism as the number one diner-driven trend • 27 percent thought that menus would increasingly be driven by lifestyle diets and 23 per cent by reduced meat consumption • 85 percent had seen a rise in menu requests relating to food allergies with gluten the most common intolerance.

NEW DECADE, NEW CHOICES FOR POTATO PROCESSING INDUSTRY

PepsiCo New Zealand is committed to reducing the saturated fat, sodium and added sugars for Kiwi consumers.

Exciting news from the New Zealand potato crisp industry recently, as PepsiCo New Zealand evolve healthier processing for New Zealand’s favourite snacks.

The maker of Bluebird potato chips and other snacks, has changed the cooking oil for its major snack brands to canola oil. The change has significantly reduced the amount of saturated fat in Bluebird Original Cut potato chips, Bluebird Thick Cut potato chips, alongside the rest of their range.

For some of the company’s iconic brands, the saturated fat content has been reduced by as much as 85 percent. General manager of PepsiCo New Zealand, Ali Hamza, said it was a significant reformulation milestone.

“We’re proud to be rolling out this change in New Zealand to many of our great snack brands including Bluebird.”

“Consumer needs and preferences are changing, and Kiwis are more concerned about their health and wellness than ever before. Switching to cooking in canola oil for our major snack brands means more than 90 percent of our local snack portfolio now meets our global 2025 goal to reduce saturated fat in our products to no more than 1.1 grams per 100 calories.

The team has been making several changes to our portfolio, products and packaging to ensure we can meet our consumers’ needs. We want to make it easier for consumers to make

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meetthechef

LANCE CANNING Season Chef Scott Base, Antartica New Zealand

THE CHEF AT THE END OF THE WORLD

Few chefs have the resumé of Lance Canning. Born and raised in Whanganui, he’s spent much of his career specialising in remote area work, preparing and cooking food in some of the most inhospitable places in the world. Currently, he’s the season chef for Antarctica New Zealand, the government agency carrying out research on the world’s least explored continent.

Working out of Scott Base, Canning is responsible for ensuring none of the 85 people living on the base during the summer months go hungry, an effort that is at times more of a logistical exercise than a culinary one.

“At the start of the season you need to do a really good stock take, and keep an eye on it throughout the season,” Canning told Restaurant & Café Magazine. “You might have twenty boxes of something, which seems like a lot, but you might have to make that last twenty weeks, which is a bit limiting.”

Canning is used to working under tight restrictions. Born and raised in Whanganui, he first got into cooking after a chef and friend of the family introduced him to his kitchen. He’s since worked on heritage expeditions in the Southern Ocean and Russian waters, and as the in-flight chef for Etihad Airways. An adept all-rounder, Canning is as comfortable crafting desserts and baked goods as he is serving dishes in bulk – but he’s always found himself drawn to the wilder corners of the world.

LIFE AT SCOTT BASE

Sarah Williamson Antarctica New Zealand CEO

“Remote area work is pretty much my entire CV at this point,” said Canning. “We can do most things here that you can in a normal kitchen. We’ve got everything we need, it just gets a bit more creative over winter with dwindling food supplies.

Recently, we had some wild venison which the Southern Lakes helicopter pilot brought down with him. We just cooked it medium rare and served it, but then we made sausage rolls out of the leftovers and they were pretty popular. That was a real bonus.”

Efficiency is the name of the game when it comes to making stocks last in such a remote landscape, and Canning has found himself tapping into a previously unknown vein of distinctly Antarctic cuisine. Fermenting scraps of leafy greens into kimchi and sauerkraut provides storable calories for next to nothing, and pemmican, a mix of dried meat and fat, makes for an efficient, albeit indelicate, meal.

“Pemmican is just about the most Antarctic food there is,” Canning laughed. “It’s what Shackleton and Scott ate when they were here. You wouldn’t

Perhaps it’s living with the cold, or that every outside activity is a little more strenuous with multiple levels of clothing on, but you do work up an appetite when you are at Scott Base.

Apart from penguins and seals, there are very few natural smells in Antarctica, so any other smell stands out. Taking off your extreme cold weather gear in the locker room and walking down the corridor towards the dining room, you’re immediately bombarded with the smell of sensational food.

Everyone eats together at Scott Base in the dining room, and the meals are central to catching up with others. It’s a chance for field specialists to chat to scientists, for the domestic team to talk to the carpenters, the communications team to catch up with mechanics. Food brings us together down here, and everyone talks to everyone.

Homemade bread is a personal favourite, and I have to say that the fruit bread at Scott Base makes a mean fruit toast. I slather it in butter with a good cup of Earl Grey for a lovely start after an early

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have it in the real world because it’s a bit hardcore, but it’s great if you’re cold and hungry.”

But whilst he has to focus more attention than most chefs on administrative aspects of his kitchen, Canning still has plenty of room to experiment and play around – after all, he has a captive audience who very much appreciate variety, however modest.

Canning regularly makes birthday cakes for his team and has even served up KFC-style chicken.

Occasionally, he trades with the US-owned McMurdo station – a cool 3km away – to keep his menu fresh. Recently, he swapped some ice cream for Alaskan king crab, crafting vol-au-vents for the crew.

“It’s really just cooking for your friends, because you know everyone,” he explained. “We usually do a roast on Sunday, and fish and chips on a Friday. We do a lot of pasta for lunches, and different types of sliders; banoffee pie is a super popular dessert. Add to that a really amazing view – you can just look out to the sea ice pressure ridges and check out what the seals are doing, it’s amazing.”

morning chilly walk.

First equal are the old-fashioned puddings, from sticky date to molten chocolate. The New Zealand Defence Force team like to whisper that you should never trust a pudding that comes out of a square pan, but we all line up for the puddings at Scott Base, big square pan or not!

The recruitment process for chefs is the same for all of our Scott Base roles. People apply via our website, there is a shortlisting interview, personality, and ability testing, followed by a reference checking process. We’re always keen to hear from anyone who wants to work with us, and you can register interest year-round via our website.

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meetthemaker

CALLUM O’BRIEN FOUNDER, JUMPING GOAT

Callum O’Brien, the ‘Goatfather’, is the founder of Jumping Goat Liquor which produces a range of liquors infused with coffee.

I

n addition to Jumping Goat, O’Brien is also the part-owner of Dr Rudi’s Rooftop Brewing Co., and Saint Alice Bar and Eatery. Being involved in the hospitality business for most of his career, O’Brien said that it’s safe to say his life somewhat revolves around bars and alcohol.

O’Brien started playing around with Jumping Goat between 2012-2013.

“I always used to like having a shot of whisky and an espresso coffee before I went out at night, so I figured it would be easy to blend the two in a bottle,” said O’Brien.

After trialling this very idea with a cheap espresso machine and a bottle of vodka, O’Brien decided it was better to use cold brew coffee, instead. There has been a lot of tweaking since its inception, but Jumping Goat now runs a full-scale operation at a distillery in Tauranga called Distillerie Deinlein. Jumping Goat has always endeavoured to source the best-quality ingredients, according to O’Brien.

“Our coffee is 100 percent organic, and the farm we source from in Papua New Guinea is currently working through getting

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Rain Forest Alliance which encompasses social as well as environmental standards, similar to fair trade,” said O’Brien.

Jumping Goat has also been working closely with the charity Farm Africa Online for the last three months. Through Farm Africa Online, Jumping Goat has involved itself in Livestock for Livelihoods, whereby women in Ethiopia are supported in a way that is tangible and has room to grow and spread.

“A female farmer receives two goats. Those goats have kids. The farmer then donates two of the kids to another qualifying farmer. Those kids grow up and have kids of their own, two of whom are passed onto another new farmer—and so it goes on,” he said.

In addition to the ethical and responsible way of operating, Jumping Goat’s product is unique in the way it is made, as well. Around 100g of coffee beans are used for each bottle made, which generates high-levels of natural caffeine in the finished good.

This means that about 60mg of caffeine is being

ingested per 100ml of 33 percent ABV alcohol.

O’Brien noted that New Zealand tends to follow other markets from around the world in terms of our trends and flavours. O’Brien stated that people are becoming increasingly aware of what they are drinking and actually care about what’s in the bottle.

“The emergence of so many craft spirit brands has meant people are spoilt for choice when it comes to products,” said O’Brien. “Quality ingredients, good brand story, and standout packaging all have a big impact on success.” With New Zealand’s flourishing coffee culture, as well, O’Brien said that it’s about educating internationals as Jumping Goat begins to spread the importance of quality coffee.

Recently, Jumping Goat made the leap into the UK market. O’Brien said that the launch was received well, and people seemed to understand the brand and what Jumping Goat is trying to achieve.

O’Brien also said that production and distribution in the USA are underway, and he hopes to have the product on the ground in early 2020.

Although the craft spirit industry is tough and highly competitive, the first few years for Jumping Goat have been successful. O’Brien said that for now they are focussed on the new UK and the soonto-be USA market, something that will likely take up a lot of their time. “We will continue to do things in our vibrant, Jumping Goat way, and hopefully, that will see the brand become a well-known one worldwide.”

liquor&beveragenews DB 0% Alcohol

An iconic Kiwi beer brand has released a full-flavoured golden lager with a twist.

DB Export has released a new golden lager with all the refreshing character you would expect from the innovative Kiwi brand, but with 0.0 percent* alcohol.

Those that love the taste of original DB Export GOLD will find that the new variant sits well in the DB Export

beer family as a great option for times when they feel like the taste of beer, but without the alcohol content. While there are several other 0.0 percent alcohol beer brands available in New Zealand, DB Export Gold 0.0 will be NZ’s first locally brewed lager available nationally in all major retailers Peter Simons, Managing Director at DB Breweries, explained that DB Export Gold 0.0 was developed to meet a growing demand and intensifying interest in 0.0 percent beer in New Zealand. “DB Export

* Less than 0.05 percent alc/vol from the natural brewing process

Industry Expert Joins Growing Craft Distillery

Distilled to Perfection and Poised for Growth Just fifteen months on from opening, Reefton Distilling Co., the producers of Little Biddy Gin, is experiencing insatiable demand. All of its products scooped silver and or bronze medals at the prestigious San Francisco World Spirits Competition and the inaugural New Zealand Spirits Awards. The company has now unveiled plans for expansion as they prepare to meet the growing demand and maximise opportunities. The growth in gin sales, particularly craft gin, has been strong in New Zealand with a growing demand for artisanal and boutique products.

The provenance and story behind Reefton Distilling Co.’s pure water sources and unique, fresh West Coast botanicals play a large part in positioning it brands. Freshwater springs provide pure water sources used in their products, and native botanicals are rinsed, and vapour infused in the still (rather than distilled individually and blended). This is a truly artisan method requiring distillers to constantly monitor and adjust for seasonal variations.

The business has quickly outgrown its current space and now has new premises under contract.

The new site will allow Reefton Distilling Co. to fulfil

is passionate about New Zealand, the world’s most beautiful beer garden, as well as the beer drinkers who enjoy it. We believe that a new 0.0 percent alcohol option is a positive thing for Kiwi beer drinkers, and we’re proud to offer more options in this growing sector,” said Simons. DB Export GOLD 0.0 is available at selected supermarkets, liquor stores, bars, restaurants and cafés around New Zealand from the 17th of February.

its plans as it works towards the creation of a range of innovative new products, including the production of the much-awaited Moonlight Creek Whisky.

Reefton Distilling Co. has been an active participant in the revival of Reefton and the West Coast and its purpose remains to produce premium New Zealand spirits and fruit liqueurs in Reefton, to create jobs and provide a tourist attraction.

Reefton Distilling Co.’s products are proving to be particularly popular in the ultra-premium market, its rapid growth is a great sign for things to come as the demand for New Zealand made, high quality products continues its steady rise.

At a key point in its timeline, having recently revealed plans for business expansion, a West Coast craft distillery now has assistance from an industry expert. Reefton Distilling Co. has announced that beverage industry expert Carl Carrington has joined the company’s advisory board. Carrington has 16 years’ experience in the alcoholic beverages industry, both nationally and internationally, having held senior commercial roles with DB Breweries, Lion Nathan and Heineken joint venture businesses in New Zealand, Asia and Australia.

Reefton Distilling Co.’s Founder and Managing Director Patsy Bass said, “Carl’s experience and network has been invaluable in recent months and we are pleased to formally welcome him as a member of our advisory board.” Carl Carrington commented that he is delighted to assist Reefton Distilling Co. “The passion to craft world class quality beverages is infectious amongst the team.

This is a great example of the Kiwi ‘can do’ attitude taking our unique West Coast provenance story to the world.”

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grape to glass

Peter Turner, chief winemaker at The Hunting Lodge first fell in love with wine while working during the ski seasons in France after finishing university.

V

ery quickly, however, powder snow days took a back seat given the chance of lunch featuring a Margret de Canard and bottle of Gigondas, according to Turner.

After five winter seasons in France, Turner said that his liver told him it was time to come back, to New Zealand. Upon his return, he completed a post-graduate Diploma in Viti and Oenology at Lincoln University, although Turner noted that most of what he has learned has stemmed from on-the-job experience.

“I’ve been making wine for around 15 years now, mostly based in Auckland with a few stints overseas,” said Turner. “What I love about making wine in Auckland is that you get to work with fruit from all regions around the country.” This is reflected in Turner’s broad understanding and implementation of the term ‘terroir’ at The Hunting Lodge. For Turner, terroir extends beyond the vineyard, to the winery, and even beyond to the environment in which it is enjoyed. Experience can influence the taste and enjoyment of wine—so it’s the people around Turner who help him craft the wines that bring as much inspiration as the vines people look out to.

Even though winegrowing in Auckland has been in decline as more favourable regions grow, Turner noted that Auckland still makes some of New Zealand’s most beautiful wines.

Peter Turner, Chief Winemaker

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The Hunting Lodge is special—the first sauvignon blanc vines in New Zealand were planted here.

“We still make wine from some of the oldest Sauvignon vines in New Zealand,” said Turner.

“However, we have put a more modern spin on it by doing a wild, barrel-fermented-style Sav.” When combined with the restaurant and permaculture gardens, The Hunting Lodge offers a complete wine and food experience which embraces both history and a modern pasture to plate philosophy.

Although steeped in tradition, Turner said that The Hunting Lodge is always keen to try something new. Turner said that they love to try new techniques, mostly recommended by winemaking neighbours— orange wines, low alcohol wines, and this year, they’ve been experimenting with fermentation and maturation in bourbon barrels. The Hunting Lodge’s wines hold recognisable personality. Turner said that they strive to make fresh, fruit-forward wine styles that New Zealand is famous for—interesting, but never too challenging.

To Turner, great wine is one that has interest that evolves in the glass. “Concentration, complexity and balance, of course—but where the end of the glass is more interesting than the start, and you want another—I think this is most important.”

Climate change is something that is increasingly being felt throughout New Zealand’s wine industry.

Turner noted that is has been a challenge for The Hunting Lodge, who have experienced more intense rain events closer to harvest time. When the rain stays away, however, Turner said they see amazing levels of phenological ripeness at earlier stages, so he’s accustomed to taking both the wins and the losses. “Central Otago, however, being officially semi-continental, is benefitting from more heat and sunshine hours. I think we will be growing some really interesting, later ripening varietals down there in 15 years’ time.”

Moving towards the future, Turner noted that he is excited for the Chardonnay, Albarino, and Tannat vines that they have recently planted, the harvest of which will fall within the next few years. Turner also said that he’d like to see Auckland regain more recognition as one of the great winegrowing regions in New Zealand. Depending on who is willing to lend their deep pockets, he’d love to be able to experiment with winegrowing at altitude in New Zealand’s alpine regions in the future.

You can judge us by the number of gold medals and trophies.

We would recommend judging us by the glass.

Available in fine wine retail outlets.

WWW.SAINTCLAIR.CO.NZ facebook.com/saintclairfamilyestate twitter.com/saintclairwine 100% FAMILY OWNED 100% NEW ZEALAND WINE 100% SUSTAINABLE

February 2019

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